Cauliflower curry soup with potatoes

Ingredients for 4 servings:

• 1 cauliflower
• 1 onion(s)
• 1 clove(s) garlic
• 3 potatoes
• 700 ml vegetable stock
• 100 ml coconut milk
• 1 sprig(s) marjoram
• 1 tbsp curry powder
• 1 tsp curry powder
• 2 tsp turmeric
• ½ lemon(s)
• salt and pepper
• 2 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Pluck the leaves off the cauliflower and remove the stalk. Then chop the cauliflower into large pieces and set aside a few florets for the topping. Chop the onion and garlic into large pieces and sweat both in a pot with a little oil until the onions are translucent. Then add 1 tablespoon of curry powder and 1 teaspoon of turmeric, along with the cauliflower, and stir everything together well. Sweat the spices briefly and then deglaze the mixture with coconut milk and vegetable stock. Let the soup simmer until the cauliflower is nice and soft, then transfer it to a blender or blend it with an immersion blender. Season the soup with lemon juice, salt, pepper, and a little chopped marjoram and stir everything together well. Taste and adjust the seasoning if necessary. Peel the potatoes, cut them into bite-sized pieces, and rinse them once or twice. Reduce the heat to low and cook the potatoes until tender. Just before serving, add the cauliflower florets you set aside to a pan and fry them over 3/4 heat with a little oil. Once the cauliflower is tender, season it with salt, turmeric, and curry. Toss the florets around the pan again and add them to the soup as a topping.